Ingredients

1 1/2 sticks butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tablespoons espresso powder
1/4 cup espresso beans, roughly ground

Special Equipment: 9 by 9 inch baking pan

Instructions

Preheat the oven
to 350 degrees F.

Cream the butter and sugar together until light and fluffy. Add the vanilla extract and

mix for 30 seconds. Next add the flour and espresso powder and mix until the dough is
smooth, about 1 minute.

Spray the shortbread pan with cooking spray and scatter the ground espresso across the
bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the
pan into the top half of the oven and bake until the shortbread is set, about 18 to 20
minutes. Remove from the oven and let cool 15 minutes.

Using a sharp paring knife score the top of the still warm but cooling short bread. Cut
in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the
pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from
the pan. Let cool an additional 10 minutes and slice along the scored lines.